Seasonal Kaiseki Course Meal Sample (From Sep 1)
*Please note: As we use the freshest ingredients available each day, the following menu is a sample.*
Appetizer
Moon-viewing tofu with fresh uni
Susuki green beans, rabbit yam
Amber sauce, wasabi
Hassun (assorted seasonal appetizers)
- Chrysanthemum sushi
- Green pepper stuffed with egg-yolk vinegar sauce
- Simmered black turban shell
- Deep-fried ginkgo nuts and mukago (yam bulbils)
- Hamo roe dressed salad-style
- Grilled duck Nanban-style
- Conger eel Hachiman roll
- Eggplant tofu
Simmered soup (Oboro style)
Hagi shinjo dumpling, tilefish (guji)
Matsutake mushroom, Malabar spinach, yuzu
Sashimi
Three seasonal selections with garnishes
Simmered dish (Yanagawa hot pot)
Hamo pike conger hot pot
Matsutake mushroom, onion, shredded burdock root
Ito konnyaku noodles, mitsuba leaves, sansho pepper
Grilled dish
Yuan-yaki grilled barracuda (kamasu) in a citrus marinade
Matsutake mushroom, ginkgo nuts
Red zuiki stem, sudachi citrus
Main dish (Shippoyaki) grilled platter in a small pot/bowl shape over charcoal/heat source? Actually Shippoyaki is "cloisonné-style grill"—keep as Shippoyaki. We'll translate: Shippoyaki grill.
Shippoyaki grilled selection
Ise lobster spiny lobster? "Ise ebi" Japanese spiny lobster; abalone; wagyu beef
Ikura salmon roe; uni
Lotus root; pumpkin; hajikami ginger shoot
Vinegared dish (purple vinegar dressing)
Matsutake mushroom, tilefish (guji), chrysanthemum petals
Rice course
Chestnut rice
Soup
Red miso soup
Pickles
Assorted three kinds
Dessert/Fruit
Seasonal selection
Executive Chef of Shorotei Restaurant
Motohide Takemoto
















